Potato Salad with Avocado Mayonnaise (Vegan)

It's no secret that I'm a big potato lover. My mood goes up several degrees when I know that lunch or dinner will be starring potatoes. Just like cornmeal, potatoes are staples in Romanian cuisine, therefore I have a strong emotional connection to these food products that bring back happy childhood memories. Usually, I resort to no-fuzz potato dishes such as whole oven-baked potatoes with pumpkin seed oil, or oven-fried potato wedges with herbs. But what about a potato salad? Well, it never occurred to me to make one when buying potatoes, as much as I love eating it. Back in my Romanian childhood, no birthday party or other joyous gathering was imaginable without a potato salad. So I guess I made a mental note once that a potato salad is party food or a special-occasion dish. Plus, it seemed to me like one of those more complicated dishes that take a lot of time to prepare.

Until this one evening a couple of weeks ago when I played around with avocado and basil to create a new pesto version! It turned out really yummy and creamy, and I knew instantly that this paste will make a great substitute for mayonnaise and go fantastic with potatoes. Huge benefit: The 'mayonnaise' is done within minutes, just mix all ingredients either in a blender or a food processor. Take now some boiled potatoes, cut them into pieces, add the avocado mayonnaise and some chopped scallions, and there you have your crowd-pleasing innovative potato salad.

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Potato Salad with Avocado Mayonnaise and Scallions

Ever tried a potato salad with an avocado mayonnaise? If not, you've missed out on something. It's delicious and incredibly easy to make.

Course: Salad

Keyword: gluten-free, vegan

Servings: 4

Ingredients

Metric - US Customary

• 2 kg waxy potatoes
• 4 scallions

For the Avocado Mayonnaise

• 2 medium avocados
• 50 ml olive oil
• 50 ml water
• 1 big garlic clove crushed
• 4 tablespoon lemon juice about 1 lemon
• ½ bunch of basil about 25-30 g
• Salt
• Pepper

Instructions

• Boil the potatoes (in their skin) until they are tender all the way through. You can test this by poking a potato with a knife or skewer and see if it slides easily all the way to the center.
• Let the potatoes cool completely, peel them, and cut them into bite-size pieces.
• Wash the scallions, remove outer parts that are wilted. Cut off the tip of greens and the root. Then chop the scallions.
• Put all the mayonnaise ingredients into a blender or food processor and mix until you have a creamy paste similar to regular mayonnaise. Taste test and adjust with salt and pepper according to your taste.
• Pour the mayonnaise over the potatoes and gently combine to not crush them.
• Serve the salad with chopped scallions on top.